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延长新鲜菜用莲子货架期的氙-氩联合保鲜工艺研究
  • ISSN号：1673-1689
  • 期刊名称：食品与生物技术学报
  • 时间：0
  • 页码：1-5
  • 相关项目：加压混合惰性气体处理对鲜切果蔬保鲜的影响及其机理研究
作者： 吴志霜、张慜、陈国昌|
同期刊论文项目
加压混合惰性气体处理对鲜切果蔬保鲜的影响及其机理研究
期刊论文 30 会议论文 2 获奖 2
同项目期刊论文
Changes in quality characteristics of fresh-cut cucumbers as affected by pressurized argon treatment
单果真空袋包装处理对冷藏酥梨品质的影响
Effect of 1-MCP treatment on post-harvest quality of green asparagus during cold storage
Extending the shelf-life of fresh-cut green peppers by the pressurized argon treatment
Effects of high pressure argon treatment on cold storage of fresh-cut apples
硅窗气调包装与普通气调包装对茶树菇贮藏品质的影响
Effect of high argon pressure and modified atmosphere packaging on the white mushroom (Agaricus bisp
Effect of initial hermetic sealing on quality of 'Kyoho' grape during storage
高压氩气和氮气处理对鲜切苹果冷藏的保鲜效果
Extending shelf-life of fresh oystermushrooms (Pleurotus ostreatus) by modified atmosphere packaging
Physiological and quality responses of Chinese 'Suli' pear fruit to 1-MCP vacuum infiltration treatm
海芦笋硅窗气调包装工艺参数优化
Nutritional characterization and changes in quality of Salicornia bigelovii Torr. during storage
鲜切莲藕加压氩气处理的结构化分型及保鲜工艺研究
Combined effects of ultrasound and nano-ZnO coating on quality of cold stored fresh-cut kiwifruits
Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the
Prediction of storage quality of fresh-cut green peppers using artificial neural networks
Mixed noble gas effect on cut green peppers
Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modifie
Effects of ultrasound and high argon pressure on the physicochemical properties of white mushroom (A
Effects of 1-methylcyclopropene and vacuum cooling treatments on postharvest quality of Salicornia b
Application of high pressure argon treatment to improve the shelf life of fresh-cut pineapples durin
Effect of chitosan coating on physical and microbial characteristics of fresh-cut green pepper (C. a
Effects of thermal treatment on color and texture of Typha latifolia L
Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant pote
可溶性膳食纤维的提取及在杨梅汁中的应用
重组海芦笋脆片配方及加工工艺研究
生冻大根泥（萝卜泥）中微生物控制的物理方法
气调包装和天然复合保鲜剂对冷却牛肉联合保鲜效果影响的研究
期刊信息
  • 《食品与生物技术学报》
  • 中国科技核心期刊
  • 主管单位:中华人民共和国教育部
  • 主办单位:江南大学
  • 主编：金征宇
  • 地址：江苏无锡蠡湖大道1800号江南大学蠡湖校区
  • 邮编：214122
  • 邮箱：zzs@jiangnan.edu.cn spyswjs@163.com
  • 电话：0510-85913526
  • 国际标准刊号：ISSN：1673-1689
  • 国内统一刊号：ISSN：32-1751/TS
  • 邮发代号:28-79
  • 获奖情况:
  • 全国轻工类中文核心期刊,全国食品工业类中文核心期刊,江苏省优秀期刊
  • 国内外数据库收录:
  • 美国化学文摘（网络版）,日本日本科学技术振兴机构数据库,中国中国科技核心期刊,中国北大核心期刊（2008版）,中国北大核心期刊（2011版）,中国北大核心期刊（2014版）,英国食品科技文摘
  • 被引量:9171